Kenya

Nyeri Hill Estate AA

/Behind the story/

Kenya coffee is some of the most sought after coffee in the world, and finally we can present our first kenyan coffee from Nyeri Hill. The focus of Nyeri Hill Farm estate has always been production of high quality coffee while promoting sustainability. From the slopes of the central highlands in the heartland of the growing area in Kenya, Hill Farm Estate altitude varies from 1800 masl to 2200 masl. Hill Farm has been owned by Catholic Archdiocese of Nyeri since 1914’ and run by Joseph Nijau who runs the farm and QC. Nyeri Hill employs over 90% of its workers from the local community. Part of the profits made go to academics development, professional growth and community healthcare, with money going to local schools and hospitals.

/A classic washed/

Flowering for the main crop is between March and May with the harvest period between October and January. This crop is sold between March and April. The expansive estate stretches along 1415 total hectares, 344 hectares of which are devoted to coffee, where mostly they grow SL 28 ( 72% ), SL 34 ( 18% ) and Batian ( 10% ).  When the harvest is complete it’s been sorted manually to ensure that they remove any damage or unripe cherries and after immediately they pulp the cherries and then is fermented between 6 hours to 48 hours before it’s being fully washed with clean water to remove all the remaining mucilage. After the coffee it's been washed it is delivered to be rested under circulation and soaked in tanks for another 24 hours. Once it is soaked and clean, it usually dries for 14 to 21 days.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:10-2:20